I admit it—this soup surprised me too. The first time I made it, I was a little worried it might come out too heavy, too rich. But it didn’t. It’s gentle, easy on the stomach, filled with thin slices of mushrooms, and has just a little kick from the black pepper and garlic.
The cream makes it creamy and comforting, but because the fat percentage is relatively low, it doesn’t turn into a thick sauce—it stays silky.
For the past three days, I’ve been eating this mushroom soup for both lunch and dinner, getting excited about it every single time. It’s also become a favorite among my friends, who’ve already had it a few times and asked me to make it again. In short—get ready to fall in love.
And by the way, instead of the croutons I usually love, I made one big cheesy crouton from leftover Friday challah—something you can throw together in a minute. I shared a step-by-step video in my Instagram stories (and saved it to highlights), so you can see just how simple and easy it is to make.
Wishing you a warm, cozy winter—and I can’t wait to see how your mushroom soup turns out.